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Fire Roasted Chickpea Soup

Gather all veggies (onion, garlic, carrots, red pepper, sweet potato), and peel/chop/dice. Set aside. Open both cans of tomatoes and chickpeas. Only drain and rinse chickpeas. Heat 2 tbsp coconut oil in large soup pot over medium heat. Add onion, carrots, sweet potatoes, and red pepper to pot. Stir for 3-5 minutes, until onion is translucent. Add garlic to the pot. Add all seasonings (salt & peppe. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:35

Main Ingredients

2 tbsp coconut oil

1 small onion, cut into half moons

1 clove garlic, diced very fine

1 red pepper, diced

2 small carrots, cut into thin coins

1 small sweet potato, peeled and diced

himalayan pink sea salt, to taste

coarse ground black pepper, to taste

1 bay leaf

1/2 tsp ground thyme (use tsp thyme if it's not ground)

1 tsp dried basil

1/4 tsp sweet paprika

15 ( oz) can chickpeas, drained and rinsed

14 ( oz) can organic fire roasted tomatoes

14 ( oz) canfuls of water (i used the tomato can)

2/3 cup frozen green peas

1/2 cup frozen green beans

Preparation

1Gather all veggies (onion, garlic, carrots, red pepper, sweet potato), and peel/chop/dice. Set aside.

2Open both cans of tomatoes and chickpeas. Only drain and rinse chickpeas.

3Heat 2 tbsp coconut oil in large soup pot over medium heat.

4Add onion, carrots, sweet potatoes, and red pepper to pot. Stir for 3-5 minutes, until onion is translucent.

5Add garlic to the pot. Add all seasonings (salt & pepper to taste, basil, thyme, paprika, bay leaf) and stir to combine.

6Pour in drain and rinsed chickpeas. Pour in fire roasted tomatoes. Use tomato can to add 2 canfuls of water to pot. Add in green peas and green beans. Stir to combine.

7Allow soup to simmer over medium heat, about 25-30 minutes, until sweet potatos are tender and flavors have melded.

8Remove bay leaf before serving.

Reviews: 0

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